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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, heat oil over medium heat. Add chicken, onion and garam masala; cook and stir until chicken is browned on all sides and onion is tender.
In a 3-1/2- or 4-quart slow cooker, combine the chicken mixture, bulgur, lemon slices, dried plums, raisins, ginger, cinnamon, allspice and cayenne. Pour broth and water over mixture in cooker.
Cover and cook on Low for 2 hours. Stir in almonds.
To serve, sprinkle each serving with mint and lemon zest.